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Napa and Sonoma Restaurants

JoLē

Fodor's Review

Editor's Note: This location is no longer in operation.

Local produce plays a starring role at this modern American restaurant, not surprising as chef Matt Spector is one of the area's biggest proponents of farm-to-table dining. Depending on when you visit, you might enjoy roasted cauliflower served with almonds, dates, capers, and balsamic; kale stew with Tasso ham, kabocha squash, and fingerling potatoes; and molasses-glazed quail with farro risotto, roasted pumpkin, and a maple-bourbon demi-glace. The menu is available à la carte, and there are four-, five-, and six-course prix-fixe options. With about four dozen wines by the glass, it's easy to find something to pair with each course. There's also a full bar, with a happy hour daily from 4 pm to 6 pm.